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3 hrs 40 mins
Necessity is the mother of invention or doing it yourself,so I'm now looking for a great doughnut recipe and this is the first of many from Cook's Illustrated! A Krispy Creme Shop might as well be on another planet it is so far from our house and I have a 5 gallon container of Canola oil in my cold room for frying. So here is a doughnut recipe if you don’t have a doughnut cutter, you can improvise with 2 biscuit cutters: a standard size cutter (about 2½ inches) for cutting out the doughnuts and a smaller one (about 1¼ inches) for cutting out the holes. For those adept with chopsticks, long-handled cooking chopsticks are the best tool for removing the doughnuts with holes from the hot fat. Otherwise, use a slotted spoon, tongs, or Chinese skimmer. Don’t try to make this dough by hand or in a food processor; your hands or the metal blade will heat the butter too much and make the dough greasy. These doughnuts are best eaten the day they are made.
Units: US | Metric
Serving Size: 1 (127 g)
Servings Per Recipe: 16